Scans Centrallaboratorium a A L M Ö /Sweden
The decomposition ol starch, in sausage product;
In many countries the limitation of cheap additives to sausage products is subject to legislation. Some such ingredients, for instance rinds and potato flour, are necessary or at least desirable as binders in certain sausage products. From a technical point of view the addition of connective tissue (tendons), skin milk powder or soy meal seems questionable, unless there is an intention to bind excessi ve quantities of fat* The prerequisites to a legislation should be reliable analytical methods and the possibility of controlling that the laws are obeyed. In this paper the problem of analyzing the content of added products rich in starch, preferably potato flour, but also milling products of wheat, rye and barley, will be recorded.
Experimental The content of starch was determined according to the well-known method ox Grossxeld l) (slightlyJiodified.). This method gives reproducible result if prolonged treatment with the alcoholic KOH is avoided - 45 min. by gentle boiling was applied - and the polarimeter-readings are made immediately or at least not more than 30 min. after dissolving the starch^in rid. xhe correctness of the method was ascertained by analyzing p*tat# flours with known contends ox starch, determined indirectly. Besides, the results of this method were compared with those obtained by gravimetric determination ox the separated starch axter due allowance for the water, ash, and protein content of the crude starch. Tnis gene rally contained 10 % moisture, 25-50 % ash, |-5 % protein. The results agreed very well, as is to be seen from Table 1.
Table 1 Comparison of polarimetric and gravimetric methods ox analysis of starch con bent , ' " " | Content of starch, % j to Product examined h Polarimetrie Gravimetric 1 method method 0.12 0.18 Beef 1 0.6 Veal, from newly born calves 0.6 0.6 0.7 Horse meat, frozen 0.4 » H y I! 0.4 Bologna sausage (Falukorv) . 2.6 2.5 tl n ( n ) 2*1 2.2 1! 1. ( II ) 0.6 0.7 9 Q it *' , wide (Kokt Medwurst) 2 »4 ¡1 " , 2nd quality (Bräckkorv) 3.3 3.1 2.0 3.0 ! Fresh n t finely chopped (Ra fläskkorv) 56.4 ! Irihite pepper 56.5 From preliminary investigations it became evident, that the soarc.. was decomposed in sausages, which had been pasteurized or otherwise treated by heat,, so that one starch had been converted into a paste. Likewise the starch was decomposed in sa.usages containing starch products such os cooked potatoes an coo,mx. pe^ 2. n^ . e
a0L o L d h?^ie°°-lp°Si^i0+ f -?e Starch to be ^Pl-ined? When added to fresh meat in in meat T h ^ p r T / i ' 8 lu 13 £ikely to be attacked by the * amylase present *• h a ? £he enzyiaG 13 accelerated by salt. In simmer sausages acid i T h S t S 8 acbl1on, 0i microorganisms must be regarded, too. When native starch of the^stairh aV agredients in the sausage, however, gelatinization b~ inactivation ox tne meat enzymes, and the killing of vegetative '^11 almost coincide. In consequence, it is to be expected, that rate of t £ bJ n ^ 1'la^ . 0x tbe sausages, and final .temperature attained will play a role for T arcn dUTinS and a:?ter processing. So samples were taken of rmtnn^ ^ pe3/ f s a ^ aC f ° n different stages of processing under practical con- For a i£Cu0T an? ckirins st°rin£ o.s well for analyzing the content of starch nxperiinenos the homogenization was carefully accomplished and, besides, 3Cie n f0ia each sta£e and n^ :ed* The weight of potato flour etc. f theJfno1® lot °i sausage, and the shrinkage at each stage was e m b ^ Gaicuinting the starch content on an equal basis. 38 lots were examined, uhe results 01 which sure summarized in Table 2. In table 2 also the " ~°i • fi f£i °3 °£ the sausages was tentatively determined according uo the metnoa ox hills biu-cer-ochudel. modified by 1 'yrbiick 2 )
Table 2 Changes of starch content during processing and storage of various lands of sausage products. idU .data are, .calculated on a .fresh (raw) weight bas-j.g. Temo. in core means temperature in core at the end of the smoking or cooking period. Finished means cooked, cooled in a shower-bath (except Nos. 31-32) and stored, over niaht m the cooler. Storage temperature was 6-10°C throughout, unless otherwise stated. Remarks of processing: The products Hos..,lr£6 are emulsion sausages, to which 4-^§ % potato flour have been added (rath the exception of Ho. 4), calculated on a fresh weight basis. According to a Swedish law 5 % potato flour is allowed in the finished product. The products Nos. ,1-4 are finely chopped fresh sausages as opposed to the English ana American types of pork sausage, which are usually coarsely chopped. In the S'gUoage Po*. 4 3a % cooked potatoes are added instead of potato flour. Meat ingre— ^lenoo. poih, veal and beef in wos. 1-3, pork and beef in No. 4* Content of protein is about b—10 g, fat 20-25 %, water 60-62 %. ~s*' .£re finely chopped, smoked and, cooked sausages containing pork, beef, and sometimes veal (as e.g. in Wieners). Bologna 2nd and 3rd quality and Luncheon ausage - quality also contained hearts. Unless otherwise stated, the smoking lasted between l-g- axnd 2 hrsj smoking temperature was 60-70°C. When smoking Wieners A?r. Y;as applied at the end of the period. Cooking time varied between 10 min* Uieners) and 1 hr (wide Bologna). Cooking temperature was kept between 75— 80°C. nen bbe temperature in the core of the sausage had attained at least 70°C at the end ox the cooking period. Content of protein in these sausages is about 10 £at 25 %9 water 55-^0 %. xios. 27-^30_jjjg..smoked but not cooked, coarsely chopped sausages, containing beef and pork. Content of water about 50 %. 31-33 are cooked but not smoked products constituting of a mixture of 2 parts cooked meats (beef, pork, hearts, lungs, kidneys) and 1 part cooked Pearl barley ea.ch kind separately cooked. : * 3. The Liver Pastes (Nos. 34-36) contained 40 % pig liver and 40 % pork. They were cooked for 2y hrs at 85 G in moulds holding 2| kg.
No. '37 ----and-- ^33 ------Qcontained J l 44 % pig bloody 10 % syrup, O.X4U. and /CO20 /o% rye flour. 1 J . U U T * The m u ö c i u . ö d , g e was cooked in horse casing s (dian. 70 mm and wider) for 21/4 hrs at 20°C, the Black Pudding was cooked for 2 3/4 hrs at 100 C in cylindric moulds (diaan. 125 mm) holding 3 kg. The diameter of the sausages os. 5-9 was; 65 mm; Nos. 10-11 and 14-15: 52 mm; Nos. 12-13: 43-46 mm; Nos. 16-20; 32-35 mm; Nos. 21-22: 21-23 mm; Nos. 23-24: 20 mn; Nos. 25-26: 18-20 mm; Nos. 27-28: 65 and 50 mm; Nos. 29-30: 32-37 mm* Nos. 31-32: 38 nun and wider. The length of the sausages Nos. 16-20 was: 15 3 ■Tos. 21-22: 19 cm; Nos. 23-24: 15 cm; Nos. 25-26: 6 cm; Nos. 27-28: 40 and 60 cm; Nos. 29-32: 15
I ; Reduction Lot Product Stage of processing Starch \ power, cal— No, content,' culated as % i Vo malvóse 1 --- •*------!■ 1 Fresh Sausage (Ra flaskkorv) fresh _ 3.3 | 1.3 pH of sausage: 5.3; 5.4; and 5.0 stored 2 days in brinex 3.4 j 0.9 respectively ...... si 3q 1 1 it it 3.4 0.3 - V j 2 Fresh Sausage xresh 3.4 j 1*4 stored 1 day (dry) , 3*3 1 1.4 " 1 ” in brine-'1'' 3.3 \ 0.3 3 Fresh Sausage fresh 3.2 1.2 stored. 1 day (dry) » 3.1 1.2 11 1 " in brine30“' 3.1 Í 0.8 •... ------4 Potato Sausage, fresh (Farmlands- fresh 4.9 2.3 korv) stored 1 day in brineX 2.7 2.4 pH of sausage: 6.0; 6.0; and 5.9 11 2 days 11 11 2.8 2.1 respectively ------— • 5 Bologna, wide (Kokfc medwurst) fresh 3.8 1.3 smoked 3.6 1.7 . finished 2.5 1.5 stored 7 days 2.1 2.1 i 6 Bologna, vn.de fresh 3.0 1.8 smoked 3.0 1.6 Srn.oM.ns N tae: 125 rd,u „ . “ [temp, m core: 54 00 finished 0.5 3.4 stored 7 days . Q .3. . . . 3 .2 7 Bologna, wide fresh 4.1 1.8 smoked 3.0 i 'time: 120 min. 1.9 Smoking 5 x o„ finished 3.0 [temp, .in core: 52 G 2.4 stored 7 days 9 #oA 2.1 cv 0 Bologna, wide fresh 3.8 1.3 smoked c; i . (time: 120 min. 3.3 1.2 finished 2.7 n° ¡temp, in core: 55°C 1.3 stored 7 days 2.0 2.2 » « t o .
— Itemp. m core: 72 C O _ n __ Bologna, wide fresh 3*4 1.6
_ smoked 3.3 I 1.9
_ finished 2.8 1.8 stored 7 days . . -2.7 . ■___ 2-.I . 4»
Reduction | Starch Lot Stage oi pro- power, cal- Product content, No. cessing c! culated as P % maltose 10 Bologna (.rings) (Falukorv) fresh 3.9 1.3 smoked 3.7 1.3 finished 3.7 1.4 stored 7 days 3*4. . 1.5. . . . . fVncjh 11 Bologna (rings) - L X O ' O i l 3.6 1.8 smoked 1*6 c , . , time; 150 min. 3.3 Smoking \ , . /n°n finished 1.5 ° \temp, xn core; 60 C 3.4 stored 7 days 3*1 . . . . . -1 *8- ...... - 12 Bologna (rings), 2nd quality fresh 3*1 2.0 (Brackkorv) smoked 3.1 2.2 finished 3*0 2.4
stored 8 days 2.7 . 2.5 13 Bologna (rings), 2nd quality fresh 3*9 1.7 smoked 4.0 2.2 „ ,. (time: 120 min. Smoking \ , . rno„ finished 3.9 2.1 ° (temp, xn core: 59 o q r> stored 7 days , ______2.A
14 Bologna (rings), 3rd quality fresh 3.5 — (Hackkorv) finished 0.3-. .. 15 Bologna (rings), 3rd quality fresh 3.3 1.6
finished 0.1 4 . 5 ...... ____ 16 Luncheon Sausage (Frukostkorv) fresh 3 »4 1.2 smoked 2.7 1.4 finished 2.7 1.4 stored 7 da:/s 2.4 1 * 5 .... 17 Luncheon Sausage fresh 3.4 1.8 smoked 2.7 1.8 _ , . (time: 90 min. 2.6 mo Vug ^temp, in core: 60 C finished 1.9 stored 5 days . 2,1______2*5_____ 18 Luncheon Sausage, vri.de, 2nd quality fresh 3.3 1.3
. , . . (Khackvrurst) smoked 2.9 2.0 e . . (time: 120 min. ' finished 1 .1 3.1 (temp. xn core: 51 0 stored 7 days o , S _ . . . 3. .6 ... 19 Luncheon Sausage, vri.de, 2nd quality fresh 3.7 0.9 smoked 3.7 1.4 _ . . (time: min. 120 finished 1.4 2.4 ~ \temp. xn core: 52 C stored 6 days l a k ______3. *3. . 20 Luncheon Sausage, 2nd quality fresh 3*5 1.5 smoked 3.2 1.5 c , . (time: 90 min* finished Smoking 4,, . 2.9 1.9 (temp, in core: 60 C stored 7 days 2.2 2.1 21 Frankfurters (Varmkorv) fresh 4.0 1.7 smoked 3.7 1.8
finished 3.7 l # a
stored 7 days — -8,6 , . . 1 * 3 ....
2 2 Frankfurters fresh 3.7 2.1 smoked 3.6 2.7 o. i . (time: 90 min. finished Smoking ) , . , / « O n | 3.1 3.2 ° (ter.ro, m core: 62 C stored 6 days . 3.7 ___ 5.
Reduction j Starch Lot LStage of pro- power, cal- Product content. I'.'O, cessing * ciliated as P % maltose 23 Wieners (Wienerkorv) fresh 3.5 1.8 smoked 2.9 2.2 finished . 2.,9 , , 1.-9 .... ~ [ 24 tfxsners fresh 3.7 0.9 smoked 2.4 1.6 _ , . (time: 90 min. Smoking [tenp- in core. 72o0 finished 2.5 1*5 stored 7 days ¿. .4 1.5 n , . time: 10 min. ° Vueno. xn core: 75 0 25 Small Wieners (Prinskorv) fresh 2.9 1.0 smoked 1.5 1.7 - , . (time: 90 min. Smoking < , .. finished 1.6 1.6 ° [temp, m core: 63 0 stored 7 days 1.4 2. ¿2 26 Small Wieners fresh 3.0 1.5 smoked 1.9 2.2 _ , . \time: 90 min. Smoking
29 Smoked fresh sausage rath cooked potatoes fresh 6.7 1.6 and cooked pearl barley (1sterband) dried 14 hrs 6.3 2.3 smoked 6.3 2.3 _ . , , . time: 30 hrs^ 6.1 Drying and smoking {tenrp,s 20-40°C stored 1 day 2.4 << 8 days 5.4 2.8 pH of sausage: 6*0} 5«3j 5.4j 5.1, and 4,5 respectively 30 Smoked fresh sausage with cooked potatoes fresh 6.7 2,0 and cooked pearl barley smoked 6.0 2,3 stored 2 days 5.6 2.6 Drying and smoking { tgmp# 2o-40**C at IS C j1 stored 4 days pH of sausage: 5*9} 4.9j 4.5j 4*4J and 4.7 at Id b 5.5 2.5 respectively stored 7 days at 3°C . J U j L ..... 2.3 finished 31 Cooked sausage with cooked pearl barley 7.3 1.7 (Stangkorv) stored 1 day ai pH of sausage: 6*5} 6*3} and. 5.9 8*0 6.8 1.7 respectively 11 3 ' at a°c - 6.7- .. -L. A d ... . 6
Reduction Starch Lot power, cal Product Stage of processing content, No. culated as % 4 maltose " n G c i i r l 32 Cooked sausage with cooked''barley finished 7.5 2.2 pH of sausage; 6.1; 5.2; and 4.7 stored 2 days at 18°G 6.7 2.6 respectively t! £ II II II 6.6 2.6 33 Product composed similar to the mixed cooked ingre preceeding item, not in casings dients 7.7 1.7 but canned for 90 min. at 123 G ir canned 7,4 2.6 1 kg cans (Polsa)
34 Liver Paste (Leverpasteo) fresh 2.7 5.7 (meat ingredients chopped in a cooked 1.9 7.1 fresh state) stared 6 davs at 9°C l.S 6.9 35 Liver Paste fresh 1.9 4.9 (meat ingredients chopped in a cooked 1.5 6.9 fresh state) stored 7 da?,-s at 8°C 1.4 6.8 36 Liver Paste fresh . 2.1 5.7 (meat ingredients precooked before cooked 1.7 6*8 being chopped) 37 Black Sausage fresh 10,8 4.7 cooked C* Q 6.9 33 Black Pudding fresh- 10.8 4.7 cooked — 9 _ t 5 ______7,5____ x) Concentration of brine; 4 %. x x ) fl " " : 3 and 4 %• do different effect i;as observed in these brines *
Conclusions As has already been mentioned the native starch in the fresh sausages Nos. 1—3 is not or practically not affected, not even after storage. Of course the reduction power will diminish when storing in brine, due to dialysis of reducing matters through the casing (hog casing). In the fresh sausage No. 4, however, the starch of the cooked potatoes is decom- posed to a marked degree, from 4.9 %. to 2.7 %, As to the Bologna sausages,Nos. 5-15,the decomposition of the starch has gone par ticularly far in the wide ones. An extreme break-down has occured in No, 6, less in Nos. 5, 7, and S. As a rule, the starch is decomposed during cooking, although there are examples of a break-down during smoking, too (cf. No.- 7). Evidently a disappearance of part of the starch occurs even during storage at relatively low temperatures (cf. Nos. S, 5, and 7). In the more narrow types of Bologna, represen ted by Nos. 10-13, the decomposition of starch is insignificant. In the sausages Nos. 14 and 15, however, the break-down of the starch is extremely high, probably due to the enzymatic activity of the organs present in this type of sausage. The still narrower smoked and cooked sausages, represented by Nos. 16-26, show a somewhat varying behaviour with regard to starch decomposition. Thus, in Nos. 16 and 17 a significant break-down of starch occurs during the smoking process, from 3.4 to 2.7 %9 and, especially when considering No. 17, also during storage (from 2.6 to 2.1 % in 5 days). On the other hand, the starch in Nos, 18-20 is mainly decomposed during the cooking process, due to a relatively low smoking temperature. In Nos.18 and 20 a significant "disappearance" of starch occurs during storage. 7 * Jjg'X. In Pranla alters ano. Nieners (Nos, 21—24) the starch passes the whole manufacturing process and the storage without being seriously attacked. Yet No. 24 makes an exception in so ¿ar, as a break—dorm ox starch from 3*7 to 2«4 % occurred during smoking, no doubt on account of the high smoking temperature, which caused 72°G°in the core at the end of the smoking period. In the sausages Nos, 25 and 26 the percentage ox starch added was significantly lowered (l—1-g- %) during smoking, pro— oaoly Ox tne same reason as in no# 24, but no marked change was observed during storage. m e reduction power oi the sausages Nos. 4—26 is inversely proportional to the starch content. There are, however, exceptions. In these cases the reduction power calculated as maltose as a rule is a little lower than what is to be expected from the decomposition of the starch. In the sausages Nos. 27 and 28 a strong break-down of the starch, deriving from cooked potatoes, nas occured. Although of a different type than the sausage No, 4, the source of starch is the same. So the results are similar, too. The loss of starch is exactly covered by a corresponding increase of "maltose"# ins sausages nos, 29 and 30, containing cooked potatoes and cooked pearl barley, show a moderate decrease of starch during smoking. During the storage period, however, the decomposition of starch is stronger. There are three factors, which may con^rioute oo an explanation as to these matters: 1 ) time is required to attack the cooked pearl barleyj 2) pH is changed from about 6 to 4-|j so hydrolysis must be considered^ 3) growth oi bacteria is favoured by time j so a break—down ca.used by bacteria may also occur. In tne sausages Nos, 31 and 32 a. moderate lowering of the starch content, between a a^°- 1 t, occurs during storage, probably of the same reasons (except the first one) as those mentioned in discussing the two preceeding products containing pearl barley. In the present type of sausage the ingredients have been cooked before mincing and mixing# bo the development of bacteria is owing to infection during these processes and filling as well to infection by the casings, During the canning process only a small change ox the starch content is observable (cf, No. 33) « To the Liver Pastes, nos. 34-36, 2 % wheat flour has been added. Besides, as a source oi carbohydrate the presence of glycogen must be assumed, although most of it used to be broken down before processing# During cooking the starch content is lowered -¿--I 4, whilst the reduction power, calculated as maltose, increases 1-2 %, Thus, other reducing substances than maltose are formed, too. The decomposition of starch was shown to go farther in the internal parts of the paste than in the outer ones, evidently due to a more rapid heat inactivation of the amylase in the latter parts. For instance, in the Liver Paste No. 34, an outer layer constituting 13.7 % of the total paste contained 2.53 % starch and an inner layer constituting 14.9 % had a starch content of 1,95 %, calculated on the same basis. When comparing the Black Sausage and the Black Pudding Nos. 37 and 38, whic have the same original composition, the break-down of starch is greater in the former than in the latter product. The reason for this is very likely the lower cooking temperature of the sausage (80°C), enabling the amylases in rye and blood to act during a relatively longer period until they become heat inactivated. On the other hand, part of the reducing substances (glucose, maltose etc.) are dialysed through the casings. No difference between horse casings and cellophane casings was obser ved in this respect. So the reduction power of the sausage, inspite of a more far-reaching decomposition of starch in the sausage than in the pudding, turned out to be less than in the Black Pudding, which was cooked at 100°G in closed moulds, - Here again, as was the case with Liver Paste, the starch was broken down to a higher extent in the centre parts of the Black Pudding than in its outer layers. Thus, 12,7 % starch was found in an outer layer constituting 5.5 % of the pudding compared to 9.1 % starch in a core constituting 25 % of the total pudding. The reduction power, calculated as maltose, was 7 *3 % and 9.1 % respectively. - The content of "maltose" in the rye flour used was 4.1 as compared to 4*7 % in the fresh Black Pudding. jprom what has been discussed so far a common feature of the decomposition of starch in sausage products is the relation to heat treatment. It seems certain, that l) gélatinisation of the starch is a prerequisite for being acted upon, and 2) degrada tion by amylases are the most important factors involved in the break-down of the starch. Generally the processing time, during which the temperature is favourable for growth of bacteria, is very short. Besides, smoking will retard the develop ment of microorganisms. So a degradation of starch by microorganisms may onl:~ be considered m some cases during processing (fos. 27-30) and during storage (Nos. 29-32). In the products Nos. 27—32 the conditions for acid hydrolysis are present. On the other hand, the action of animal amylases is of minor importance at low pH. ’Tether bacterial action is of any importance by the decomposition of starch du ring storage of the cooked sausages Nos. 5-26 is uncertain, ..practically all vegeta- tive microorganisms being lolled during the cooling processHsfapproach to this ' matter was made by examining tBe number ox microorganisms'’in the sausages alter processing and at the end of the storage period. The number of microorganisms in the fresh sausages and in the various stages of processing -was also determined but seems to be of no particular importance in this connection. The result was an almost invariable number of microorganisms growing on broth agar, the magnitude being K r to 104 per gram (apart from Ho. 5, see below), both after cooking and at the end of the storage period (7 days). In some cases even a lesser number of microorganisms was observed after storing than after cooking. In particular, the number of micro organisms in the sausage No. 6 with highly decomposed starch was 2*lo3“per gram after cooking and 1*1CP after storage for 7 days, as opposed to the sausage No. 5 with moderately decomposed starch, the corresponding figures being 1«102 and 2*10^« - for comparison, the number of microorganisnsin the sausages Nos. 27-28 and Nos. 29-30 growing on broth agar may be mentioned: in Nos. 27-28: 1.5»10^ (fresh), 1*107 (smoked), and 7.5*107 (stored 14 days); in Nos. 29-30: 7*10^ (fresh), 4*108 (smoked), and 3*108 (stored 7 days). Thus, the bacterial activity is likely to be of no importance during low temperature storage of the smoked and cooked emulsion sausages Nos. 5-26. A fact, which has not been regarded in full is the variability of the quality of potato flour, marked differences as to the viscosity of various lots of potato flour has been observed. Tilth the exception of four of the sausage products investigated, one of which was No. 6, in which the starch was highly decomposed during processing, potato flour of practically the same viscosity was used in the manufacturing of the sausages in these experiments. Alpers and ______Ziesenspeck I) also investigated the degradation of starch in sausage products. They stressed the autolysis of starch pastes as an explanation of the disappearence of starch in sausages. Maybe autolysis is responsible for the break down of starch under certain conditions and probably the quality of starch is of importance in this connection, but, when considering the very small changes of the starch content in the sausages Nos. 9-13, 16, 19, and 21-26 during storing, autolyse must have played a minor part in starch degradation. The said authors also made the conclusion, that the enzymatic decomposition of starch must be of great importance. On the other hand, the conclusions of these authors as to the break-down of starch by bacteria, are in accordance with the findings in some fresh-sausages (Nos. 27- 32) onlg; but are not in accordance with the findings in the smoked and cooked sausages Nos. 5-26. Unfortunately the blank test of tho reduction power, i.e. the value of reduction of the fresh sausages, cannot be considered as a constant, not even for the same type of sausage, as for example the Nos. 1-26 (except No. 4). Thus, the reduction power, calculated as maltose, fluctuates between 0.9 and 2.1 %» Yet, lP¿ % seems to be a rather useful mean. About half of that was later obtained in a series of 9. analyses of the reduction power by means of Fehling's solution, using phosphotungs- tic acid as the precipitant for protein. However, the same variations of the blank test as mentioned above were obtained. This was true both in fresh sausages and in beef, veal or pork alone. The determination of the reduction power of the carbohyd rates is effected i.a, by the amino acids present in meat. A striking example of a high blank test is that of Liver Paste (Table 2), owing to an extensive glycogenoly— sis and proteinolysis in liver tissue. A recent investigation of the influence of amino acids on the determination of reducing carbohydrates according to various methods is made by Iwainskv ''.
Summary 38 various sausage products have been investigated rath regard to the decomposition of starch during processing and storage. 4 fresh and 22 cooked and smoked products of the emulsion sausage type containing potato flour as an ingredient were examined. Furtheron, 4 smoked, semidry sausages (summer sausages) containing cooked potatoes and cooked pearl barley respectively, were investigated. Finally, 3 _ sausages consisting of meat and pearl barley, separately precooked before mixing, 3 Liver Pastes, l" Black Sausage and 1 Black Pudding were also included in the experiments. The results are summarized in Table 2. Generally a marked decrease or one starch content occurs during the cooking process due to gelatinization ox the staron,^ thereby enabling the amylases to attack it. Hot gelatinized starch_remains unattacked. Decomposition of starch during storage is of importance primarily in summer sausages, to some extent also in wide Bologna. In the former products bacterial action and acid hydrolysis may play a role in the decomposition of starch. The reduction power increased by decreasing content of starch.
References: 1) J. Grossfeld; Zeitschr. f. Untersuch. d. Hahrungs- u. Genussm. ¿¡2 (1921J* 29. 2) K. Myrbacks Svensk kern. Tidskr. 51 (1939), 214. 3) K. Albers and II. Ziegenspeck: Zeitschr. f. Untersuch. d, Hahrungs- und Genuss-. 45 (1923), 163. 4 ) H. Iwainsky; Zeitschr. f. Lebensm.-Untersuch. u. -Forschung 1QQ (1955), Y h ,
Scans Gentr allab or at or run, lialmb, August /°n, 195/
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(011c Dahl)